1.Melt butter in skillet. Add onions, mushrooms, and garlic, saute over medium-high heat until starting to turn brown.
2. Add flour and stir constantly, until flour is absorbed into veggies. Dump into crock-pot.
3. Add chicken pieces, carrots, cauliflower, broccoli, corn, and cover with stock.
4. Add thyme; cover and cook on low for 5 to 6 hours.
5. The last 15 minutes of cooking add half and half and salt and pepper to taste.
If this needs to be a little thicker, add a little flour and water mixed together and stir in to desired thickness.